Creamy Chicken & Broccoli Casserole

Ingredients

• 4 cups shredded cooked chicken breast
• 2 broccoli heads, cut into small florets
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon Italian seasoning
• 3/4 cup chicken stock
• 8 oz softened cream cheese
• 1 1/2 cups shredded mozzarella cheese
• Fresh cracked pepper, to taste
• Fresh chopped parsley, or garnish

Directions

1. Preheat your oven to 400 degrees and lightly grease a baking pan.
2. Spread shredded chicken in the greased dish and sprinkle with minced garlic, red pepper flakes, pepper, and Italian seasoning.
3. In a bowl or a large cup, combine softened cream cheese and chicken stock, until smooth. Pour the cream cheese mixture over the chicken in the baking dish.
4. Top with broccoli florets and shredded mozzarella. Bake in the oven for 20 minutes, until the cheese is melted and bubbly. You can broil for a couple of minutes to crisp up the cheese. 
5. Garnish with fresh chopped parsley and serve immediately. Enjoy!

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Original Recipe: unknown

Posted by Emilee

Servings: 6

Carbs/serving: 8g

Crockpot White Chicken Chili

Ingredients:

• 2 1/2 lbs boneless skinless chicken breast
• 30 oz white beans
• 5 oz green chili and tomato
• 2 tsp chili powder
• 1 tsp cumin
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 3 chicken bouillon cubes
• 2 c water
• 2 cloves garlic
• 3 tbsp butter (salted)
• 3 tbsp white flour
• 1 c milk
• ½ c sour cream

Directions:

1. Place chicken breasts in the bottom of the slow cooker, and top with all ingredients EXCEPT butter, flour, milk and sour cream.
2. Cook on high for 4 hours, or low for 8 hours.
3. Shred chicken.
4. In a small sauce pan, melt the butter over medium heat. Add the flour and whisk for a minute or two until it's bubbly and smooth. Add the milk and continue to whisk until it's bubbly and thick, then add it to the slow cooker. Add the sour cream to the slow cooker and mix it in well.
5. Top with crushed tortilla chips, shredded cheese, avocado and cilantro.

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Original Recipe: unknown

Posted by Emilee

Tomato Basil Cream Sauce

Ingredients:

• 2 tablespoon olive oil
• 4 cloves garlic
• 1 ½ cup cherry tomatoes, halved
• ¾ cups heavy cream
• Fresh basil

Directions:

1. Heat olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. 
2. Add cherry tomatoes and cook until softened. (Tip: make sure tomatoes are facing flat-side-down.) 
3. Smoosh the halved tomatoes gently to determine if they're done; when soft enough they will release their juice and flesh with gentle prodding.
4. Reduce heat to low and add cream.
5. Let simmer for 15 minutes. Sauce will turn slightly pink and coat the back of the spoon. 
6. Season to taste with salt and pepper.

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Original Recipe: Life's Ambrosia

Posted by Emilee

Emilee's Famous Alfredo Sauce

This alfredo is great with pasta or as a pizza/dipping sauce.

Ingredients:

• 4 oz cream cheese (half of one brick)
• 2 cloves garlic
• 3/4 c parmesan cheese, shredded or grated
• 1 tbsp butter
• 1/2 c milk (sub heavy cream + water for keto)
• Garlic powder to taste
• Salt to taste
• Black pepper to taste

Directions:

1. Heat butter in a saucepan over low/medium heat. Saute garlic until aromatic.
2. Add milk or heavy cream. Allow to warm up, but not boil.
3. Add cream cheese and allow to melt. Stir until combined. (Tip: cut cream cheese into smaller bits so it melts faster)
4. Add parmesan cheese. Stir until smooth. 
5. Season with garlic powder and/or salt to taste.

(Note: If you'd like it thicker, add more cream cheese & parm. If you'd like it thinner, add more milk or heavy cream/water.)

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Original Recipe: Emilee

Posted by Emilee

Servings: 6
Carbs/serving: 4g

Puppy Chow

Emilee's HERETICAL Recipe

Ingredients:

• 9 c rice Chex
• 1 c semi-sweet chocolate chips or 6 ounces semi-sweet chocolate chips, melted
• 1⁄2 c smooth peanut butter, melted
• 1⁄4 c butter, melted
• 1 -2 teaspoon vanilla
• 1 1⁄2 c powdered sugar
• Paper bag

Directions:

1. In a microwave safe bowl (or on the stovetop with a double boiler) melt chocolate chips, peanut butter, and butter together.
   
   If using the microwave, set for 30 second intervals, stirring in between until combined.
   
   If using stovetop, stir occasionally until combined.


2. Add vanilla to chocolate/butters mixture
3. Coat rice Chex with the delicious goop
4. Dump all of this into the paper bag
5. Add powdered sugar
6. While holding the bag closed, and supporting the bottom, shake vigorously to evenly coat all rice Chex
7. Enjoy!

Deirdre's Recipe (the correct way)

Ingredients

• 7 c rice Chex
• 1 c semisweet chocolate chips
• ½ c peanut butter (chunky is better but either works)
• 1 stick (½ c) butter
• 2 c powdered sugar (or as much as needed)

Directions

1. Melt chocolate chips, peanut butter, and butter and mix until smooth.
2. Pour over Chex (in a paper bag or a large bowl). Stir to coat.
3. Add powdered sugar and mix/shake until perfectly coated and beautiful.

Note: The smaller box of Chex is about 10 cups total, so I like to do 1.5x the original recipe and use the entire box.

Edit: so after some experimentation I have determined that the Family Size box of Chex is something like 16c of cereal. Which means it breaks down nicely into two batches, if you're a little generous with your measurements. I've also determined that with my particular set of bowls, it's easier to mix/shake a 7c batch than a 10c one. IN CASE ANYONE WAS WONDERING.

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Original Recipe: unknown

Posted by Emilee and Piera, respectively

Chocolate Chip Pudding Cookies

Ingredients:

• 1 c salted butter, softened
• 3/4 c brown sugar
• 1/4 c sugar
• 1 (3.4 oz) pkg. instant vanilla pudding mix, dry
• 2 eggs (at room temp)
• 1 1/2 tsp vanilla
• 2 1/4 cup flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 c milk chocolate chips
• 1 c white chocolate chips (could also substitute for more milk chocolate chips)

Directions:

1. Preheat oven to 350°F.
2. Cream together the butter and sugar in a large mixing bowl. Stir in pudding mix (dry) and vanilla.
3. Beat in one egg at a time.
4. In a separate bowl mix together flour, baking soda and baking powder. 
5. Slowly stir into the wet ingredients. Then stir in the chocolate chips.
6. Line baking with baking mat and then spoon cookie dough onto the baking sheet. Bake for 8-10 minutes, or until the edges are set. You want the center to look a little underdone. Let sit on pan for 2 minutes, and then remove to a cooling rack.

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Original Recipe: unknown

Posted by Emilee

Mashed Cauliflower

Ingredients:

• 1 head cauliflower
• 2 tbs butter
• 3 cloves garlic
• 1 tbs cream cheese
• ¼ cup parmesan, grated
• ½ tsp salt
• ⅓ tsp pepper

Directions:

1. Bring a large pot of salted water to a boil. Add the cauliflower and cook for 6-8 minutes until tender. Drain and use a dish towel or paper towels to pat the cauliflower dry. This will ensure the mash is fluffy and thick. (Note: use a small amount of coconut flour to soak up any excess moisture)
2. While the cauliflower is cooking, melt the butter in a small saucepan. Add the garlic and cook for 2-4 minutes until very fragrant and tender. Remove from heat.
3. Add the cauliflower, garlic butter, cream cheese, Parmesan cheese, salt, and pepper to a food processor or blender. Puree until smooth and fluffy. 

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Original Recipe: unknown

Posted by Emilee

Servings: 6
Carbs/serving: 3g

Garlic Butter Smashed Sweet Potatoes with Parmesan Cheese

Ingredients:

• 4 medium (or 3 large) sweet potatoes (the fatter the better--it means wider pieces)
• A light spray of olive oil
• 3 tbsp melted butter
• 4 cloves garlic , crushed/chopped
• Salt and pepper to taste
• 2 tbsp grated parmesan cheese

Directions:

1. Preheat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes.
2. Cut each sweet potato into quarters (or 1 1/2 - inch pieces).
3. Boil Method (author’s preference): Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20-25 minutes or until just fork-tender. Drain well. -or-
   Roast Method: Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands.
4. Smash:
   Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed).
   
   Mix together the butter, garlic and parsley. Pour the mixture over sweet potatoes.
   
   Sprinkle with salt and pepper and lightly spray with olive oil spray.
   
   Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.

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Original Recipe: Cafe Delites

Posted by Emilee

Hot Tomato Basil Cheese Dip

Ingredients:

• 1 c sour cream
• 1/2 tsp mustard powder
• 1 tsp dried thyme
• 8 oz mozzarella cheese, coarsely grated (about 2 cups)
• 12 oz Monterey Jack cheese, coarsely grated (about 3 cups)
• 1 c basil leaves, chopped, plus more for serving
• 1/2 c cherry tomatoes, quartered
• Italian bread for slicing, or pre-made bagel chips

Directions:

1. Heat oven to 350 degrees F.
2. Mix sour cream, mustard powder, and thyme in a large bowl 
3. Stir in the mozzarella, Monterey jack and 1 cup chopped basil leaves. 
4. Pour into a 2-quart baking dish or pie dish. Bake until the cheese has melted and is bubbling, 10 to 15 minutes.
5. Turn oven to broil and broil the cheese dip until golden brown on top, about 2 minutes. Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices or bagel chips.

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Original Recipe: unknown

Posted by Emilee

Thai Sweet Chili Chicken

Ingredients:

• 2 lbs skinless, boneless chicken breast, cut into small pieces
• 1 tbsp oil
• 2 cloves garlic, minced
• 6 tbsp bottled Thai sweet chili sauce
• 2 tbsp lime juice
• 1/2 tbsp chopped cilantro leaves
• Pinch of salt
• Oil, for deep-frying (enough to immerse the chicken bits)
• White rice

Frying batter:

• 1 egg white
• 1/2 cup all-purpose flour, sifted
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 cup water, ice cold
• 1 tablespoon cooking oil
• Pinch of salt
  
  Note: did not need to increase batter amount when increased chicken amount

Directions:

1. Mix all the ingredients for the batter until well combined. 
2. Coat chicken with batter.
3. Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to soak up the excess oil. (Tip: do this in batches)
4. Empty oil from the wok/skillet and replace pan on low to medium heat. Add the 1 tbsp of cooking oil and saute garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
5. Dish out, garnish with the cilantro. Serve immediately over white rice.

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Original Recipe: Rasamalaysia

Posted by Emilee

Sriracha Garlic Chicken Wraps

Ingredients:

Chicken:

• 1 ½ lbs chicken breast
• 2 cloves minced garlic
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tsp salt
• ½ tsp dried oregano
• ½ tsp ground cumin
• ¼ tsp coriander
• ¼ tsp paprika
• Pinch or two black pepper

Sauce:

• ½ c mayonnaise
• ½ c plain Greek yogurt
• 3 cloves minced garlic
• 2-3 tsp sriracha
• 1 tsp salt
• ½ tsp lemon juice
• Pinch black pepper
• Pinch cayenne pepper

Other:

• Flatbread, pita, or tortillas
• Tomato
• Greens of choice

Directions:

1. Cube chicken. Toss all of the seasonings/spices very well to coat the chicken.
2. Saute/bake/whatever.
3. Combine the sauce ingredients.
4. Make delicious wraps of heaven. (Low carb flatbreads for keto diet)

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Original Recipe: Piera

Posted by Emilee

Sauce Servings: 12
Sauce Carbs/serving: 1g

Salsa Fresca Chicken

Ingredients:

• 2 lbs thin sliced boneless skinless chicken breast
• ¼ tsp cumin
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• 2 c pico de gallo
• 1 c Mexican style cheese
• Cilantro, if desired

Directions:

1. Preheat the oven to 375˚F
2. Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper. 
3. Cover chicken with the pico then top with cheese. 
4. Bake on middle rack for 35-45 minutes or until the chicken is cooked through.
5. Garnish with chopped cilantro. 
6. Serve with white or spanish rice. (Or cauli-rice for keto diets)

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Original Recipe: Easy Family Recipes

Posted by Emilee

Servings: 6
Carbs/serving: 2g

Creamy Tuscan Chicken

Ingredients:

• 1 ½ chicken breast, thinly sliced
• 1 tbsp olive oil
• 1 c heavy cream
• ½ c chicken broth
• 1 tsp garlic powder
• 1 tsp italian seasoning
• ½ c parmesan cheese
• 1 c spinach, chopped
• ½ c sun-dried tomatoes
• Pasta

Directions:

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. 
3. Whisk over medium high heat until it starts to thicken. 
4. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. 
5. Add the chicken back to the pan and serve over pasta if desired. (Skip pasta for keto diets.)

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Original Recipe: The Recipe Critic

Posted by Emilee

Chile Con Queso Chicken Casserole

Ingredients:

• 4 large boneless chicken breasts, halved (or 8 thin-sliced chicken breasts)
• 1 packet taco seasoning (or 3-1/2 tbsp homemade)
• 1 jar salsa con queso
• 1 can green chilies (can use tomatoes with green chilies)
• 1 c Mexican blend cheese, shredded
• ¾ c half-and-half (heavy cream for keto)
• 1 c chopped tomatoes
• 1 c chopped green onions

Directions:

1. Preheat oven to 350 degrees and spray a medium size baking dish with cooking spray.
2. Heat a tablespoon of olive oil in a large skillet over medium heat.
3. Toss the chicken in the taco seasoning and cook for 6 to 8 minutes until lightly browned on each side.
4. In a large bowl, combine the queso, chilis, cheese, and half-and-half until well blended.
5. Pour a small amount of the queso mixture into the bottom of the baking dish, just enough to cover the bottom.
6. Layer with the chicken. Then pour the rest of the queso mixture of the top of the chicken.
7. Cover with foil and bake for 20 minutes.
8. Uncover and bake for 15 minutes longer, or until the juice from the chicken is clear.
9. Sprinkle with chopped tomatoes, and green onions. 
10. Serve with white rice (or not, for keto diets)

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Original recipe: Written Reality

Posted by Emilee

Cheesy Taco Pasta

Ingredients:

• 2 ⅓ lbs ground beef
• ½  tsp salt
• 1 tsp black pepper
• 1 packet taco seasoning (or 3 ½ tbsp homemade)
• 2 c water
• 1 c salsa
• 2 c Mexican style cheese
• 8 oz rotini pasta

Optional toppings - chopped tomatoes avocado, crushed tortilla chips/nacho cheese Doritos, chopped cilantro

Directions:

1. Preheat a large deep skillet over medium heat. Add ground beef and season with salt and pepper.
2. Cook, stirring occasionally until cooked thoroughly. Drain grease.
3. Stir taco seasoning into ground beef then stir in water, salsa and pasta noodles. Bring mixture to a boil. Stir, cover and reduce heat to a simmer.
4. Cook for 15 minutes or until pasta is tender. Turn off heat and stir in cheese. Season with additional salt and pepper if needed.
5. Serve with optional toppings if desired.

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Original Recipe: Mother Thyme

Posted by Emilee

Brown Sugar Pineapple Chicken

Ingredients

Chicken:

• 2 lbs chicken tenderloins, or thin-cut breasts
• 1/4 cup olive oil
• 2 tsp cornstarch

Marinade/Glaze

• 1 cup CANNED pineapple juice
• 1/3 cup + 1 tbsp packed brown sugar
• 1-2 tbsp lemon juice (1 for less tang)
• 2 tbsp red wine vinegar
• 2 tbsp soy sauce
• 1 tbsp sweet thai chili sauce
• 1 tsp EACH salt, garlic powder, ginger powder
• 1/2 tsp onion powder

Other:

• Chopped green onions (optional)
• Additional chili sauce to taste
• This dish goes very well with grilled pineapple as a side.

Directions (read through to determine grill or stovetop method)

1. Whisk the Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil. Add the chicken and marinate 2-4 hours in the refrigerator. Refrigerate the remaining marinade (will become your Glaze) separately.


2. When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.


3. GRILL DIRECTIONS: Preheat grill to medium heat, 375 to 450°F. Drain chicken from the marinade and pat dry. Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)


4. Meanwhile, add reserved glaze to a small saucepan and whisk in 2 teaspoons cornstarch. Place covered saucepan on the grill (or stove), and bring to a simmer (this can be done after chicken is cooked if you don't have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice.


5. Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).


6. STOVE TOP DIRECTIONS: Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet. Cook undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a plate and tent with foil.


7. Whisk 2 teaspoons cornstarch to reserved Glaze and add to now empty skillet. Bring to a simmer until thickened, stirring occasionally. Add chicken to Glaze and toss to coat. Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).

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Original Recipe: Carl's Bad Cravings

Posted by Emilee

Blackened Cajun Salmon with Avocado Salsa

Ingredients

• 1 Tbs olive oil
• 4 6oz salmon filets
• Cajun seasoning to taste
• 2 avocado
• ¼ cup red onion, diced
• 1 jalapeno, finely diced
• 1 Tbs cilantro, chopped
• 1 Tbs lime juice
• Salt to taste

Directions

1. Season the salmon with cajun seasoning to your heart’s content. 
2. Heat the oil in a heavy bottom skillet over medium-high heat, add the salmon, and cook until deeply golden brown to slightly blackened before flipping and repeating for the other side. (If cooking with skin on, cook skin-side down first)
3. For avocado salsa: Mix everything and enjoy on the salmon!

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Original recipe: Closet Cooking

Posted by Emilee

Belgian Waffles

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 3-1/2 teaspoons baking powder
• 2 large eggs, separated
• 1-1/2 cups milk
• 1 cup butter, melted
• 1 teaspoon vanilla extract
• Sliced fresh strawberries or syrup (if desired)
• Chocolate chips (if desired, but seriously, you know you want to)

Directions

1. In a bowl, combine flour, sugar and baking powder. 
2. In a separate bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. 
3. Stir into dry ingredients until just combined. 
4. Beat egg whites until stiff peaks form; fold into batter.
5. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup. 

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Original recipe: unknown

Posted by Emilee

Spicy Island Shrimp

Ingredients

• 1 large green pepper, chopped
• ½ yellow onion
• 1 zucchini, chopped
• ½ cup butter, cubed
• 2ish lb large raw shrimp (peeled and de-veined)
• 16 oz tomato sauce
• 3 tbsp chopped green onion
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp dried oregano
• ½ tsp dried thyme (or, you know, more)
• White rice

Directions

1. In a large skillet, saute the green pepper, onion, and zucchini in butter until tender.
2. Add shrimp and cook for 5 minutes or until it turns pink.
3. Stir in tomato sauce, green onions, and spices.
4. Turn up heat a little to bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes or until slightly thickened (or, you know, until the rice is done cooking).
5. Serve over rice!

Crock Pot Chicken Curry

Ingredients

• 1 lb chicken breasts
• 3 tbsp mild curry powder
• 1 tsp turmeric powder
• ½ tsp ground coriander
• 2 tsp salt
• 1 tsp sugar
• 2 15-oz cans coconut milk (lite or full fat)
• 2 tbsp butter or olive oil
• 2 tsp minced garlic
• 3-ish sweet potatoes peeled, cut into 1-inch cubes
• 1 medium sweet onion, cut into 1-inch pieces
• Fresh cilantro
• Rice or naan

Directions

1. In a small bowl combine curry powder, turmeric, coriander, salt and sugar. Toss to combine.
2. Pour the coconut milk in the crock pot. Add butter, garlic, and seasonings. Stir the liquid to incorporate the seasonings.
3. Place chicken in coconut milk mixture. Add sweet potatoes and onions. Stir to combine.
4. Cook on low for 6-8 hours or high for 4-6 hours. Stir once if possible.
5. During the last 30 minutes of cooking, remove chicken from the slow cooker and shred it with a fork. Place chicken back into the slow cooker for the remaining time.
6. Turn off slow cooker and let rest for at least 20 minutes before serving. This will help thicken up the sauce.
7. Top with cilantro and serve with jasmine rice or naan.

Crock Pot Zuppa Toscana

Ingredients

• 1 lb ground Italian sausage
• 1 tbsp minced garlic
• 1 yellow onion, chopped
• 4 russet potatoes, diced
• 4 cup chicken broth
• 1 bunch kale (stems removed and torn into bite-sized pieces)
• ¾ c heavy whipping cream
• ¼ c shredded parmesan cheese

Directions

1. Brown Italian sausage in a large skillet over medium-high heat. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely). Drain grease from skillet.
2. Transfer cooked sausage and veggies to the crock pot and add diced potato. Season with salt and pepper to taste.
3. Add chicken broth. This should cover the tops of the potatoes, but if it doesn't, add up to 2 cups water until they are.
4. Stir ingredients, cover crock pot, and cook on low for 5-6 hours or on high for 3-4 hours.
5. Add kale and heavy whipping cream and stir to combine.
6. Cover crock pot and cook on HIGH for another 30 minutes.
7. Top with shredded parmesan before serving.

Lemon Parmesan Chicken

Ingredients

• 1 large egg
• 2 tbsp lemon juice
• 2 tsp minced garlic
• ½ c breadcrumbs
• ⅓ c grated parmesan cheese
• 4 skinless, boneless chicken breasts (or 8 thin-sliced)

• 1 lb baby potatoes, quartered
• ½ c butter, melted
• 2 tsp minced garlic
• 1 lb green beans

Directions [1]

1. Preheat oven to 400°F. Thoroughly grease a baking sheet.
2. In a large bowl, whisk together the egg, lemon juice, 2 tsp garlic, and some salt and pepper. 
3. In another bowl, combine the breadcrumbs with the parmesan cheese.
4. Dip chicken into egg mixture.[2]
5. Dredge the chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat. Place chicken on greased baking sheet.
6. Put potatoes in a 9x13 Pyrex baking dish.
7. Mix together the butter and 2 tsp garlic, and pour half over the potatoes. Toss to evenly coat.
8. Bake chicken and potatoes in preheated oven for 15 minutes.
9. Remove chicken, flip, and return to oven. Remove potatoes, add green beans, and stir a little. Pour the remaining garlic butter over it and and return to the oven.
10. Cook for another 10 minutes, or until chicken is golden and crisp and potatoes are cooked through.

Ham and Potato Corn Chowder

Ingredients

• 3 tbsp olive oil or butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped (or 2 tsp minced garlic)
• 1 tsp thyme
• ¼ cup flour
• 2 c ham or chicken broth
• 2 c milk
• 1½ lb potatoes, diced small
• 8 oz diced ham
• 1 cup corn

Directions

1. Heat the oil in a large pot over medium-high heat. Add onion, carrots, and celery and cook until tender, about 8-10 minutes.
2. Mix in garlic, thyme, and flour and cook until the flour is lightly browned, about 2-3 minutes. [1].
3. Slowly stir in the broth, deglazing the pan as you go. Add the milk and potatoes and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
4. Add the ham and corn, cook until heated.

Want to add bacon?

• Fry anywhere between 4 strips to 1 package bacon in the large pot.
• Remove from pot and crumble.
• Use (some of) the bacon grease instead of (or in addition to) the olive oil to cook veggies.
• Top finished soup with bacon crumbles.

Sweet Potato & Avocado Tacos

Ingredients

• 2 medium sweet potato(es), cubed
• 1 teaspoon olive oil
• ½ teaspoon chile powder
• 1 c cooked black beans
• 1 avocado, diced
• 2 scallions, diced
• 6-8 corn or flour tortillas
• ¼ cup feta or Cotija cheese
• Optional: 1 small roasted jalapeño, diced

Avocado Yogurt Sauce

• ½ cup Greek yogurt
• 1 small avocado
• 1-2 tsp minced garlic
• 1-2 tbsp lime juice (to taste)

Instructions

1. Preheat oven to 400° F.
2. Toss sweet potato cubes with oil, chile powder, salt, and pepper, and spread in one layer on a baking sheet. [1] Bake for 20 minutes, or until soft.
3. In a small food processor (or with an immersion blender), blend yogurt, avocado, garlic, and lime juice until smooth. Taste/adjust as needed.
4. Assemble tacos with roasted sweet potatoes, diced avocado, black beans, scallions, and cheese. Top with avocado yogurt sauce.

Slow Cooker Chili

Ingredients

• 1 tbsp olive oil
• ½-ish medium yellow onion, diced
• 1 red bell pepper, diced
• 2 tbsp minced garlic
• ¼ c chili powder
• 1 tbsp ground cumin
• 1 lb ground beef
• 14 oz canned diced tomatoes (not drained)
• 8 oz canned tomato sauce
• 14-ounce canned kidney beans, drained and rinsed

Directions

1. Heat the oil in a large frying pan over medium heat. Add onion and bell pepper and cook until softened, about 8 minutes.
2. Add garlic, chili powder, and cumin. Stir to coat the vegetables and cook until fragrant, about 1 minute.
3. Add the ground beef and cook until browned.
4. Transfer the mixture to the slow cooker (use a slotted spoon to drain as much of the grease as you can).
5. Add the diced tomatoes, tomato sauce, and beans, and stir to combine.
6. Cook about 8 hours on low or 6 hours on high.

One-Pot Chicken and Pasta

Ingredients

• 1 lb chicken breasts (cut into pieces)
• 1 c chicken broth
• 4 oz (½ bag) spinach
• 4 oz cream cheese (cubed)
• ½ pint cherry tomatoes (halved)
• 8 oz (½ box) penne pasta
• Oregano, thyme, sage or whatever spices float your boat

Directions

1. Cook pasta, drain, set aside.
2. In the same pot, cook chicken cubes in broth over medium heat (simmer for about 10 minutes to do this),
3. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally.
4. Stir in cherry tomatoes and cook about 3 more minutes.
5. Add pasta back to the pot and mix together. Let stand a few minutes before serving.

Creamy Pesto Pasta Bake

Ingredients

• 8 oz (½ box) rotini, cooked al dente
• 1 lb chicken breast, cooked and cut into small pieces
• 1 pint cherry tomatoes, halved
• ½ jar pesto (Classico brand is my fave)
• ¼-½ c heavy cream
• Shredded mozzarella
• Grated parmesan

Directions

1. Mix pasta, chicken, tomatoes, pesto, and enough cream to make… creamy.
2. Put mixture into 9x9 Pyrex. Top with all the mozzarella, and shake parmesan over for good measure.
3. Bake at 400° for 10-15 minutes, or until mozzarella is melted.

Slow Cooker Ranch Chicken Tacos

Ingredients

• 1 chicken taco seasoning packet (or 2ish tbsp homemade)
• 1 packet of ranch seasoning
• 2 lbs chicken breast
• 2 c fresh pico de gallo
• ⅛ c tbsp olive oil + ⅛ c water ... use your judgment on this, depending on how juicy the pico is

Directions

1. Sprinkle the taco and ranch seasonings in the bottom of the slow cooker.
2. Place the chicken in next, and cover with pico. Pour the olive oil and water on top.
3. If chicken is frozen, cook for 6 hours on high. If it's fresh, cook for 3-3½ hours on high.
4. Shred chicken, stir, leave for an additional 30 minutes.

I like to serve with sour cream, avocado, and cheese, but taco toppings are a very personal choice and I respect yours.

Taco Seasoning

Ingredients

• 1 tbsp chili powder
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp crushed red pepper flakes
• ¼ tsp oregano
• ½ tsp paprika
• 1½ tsp cumin
• 1 tsp salt
• 1 tsp pepper

Directions

1. Mix.

Makes... I don't know, a couple tbsp I guess.

How to Cook Chicken Quickly and Easily

• Heat 2 tbsp of olive oil in frying pan over high heat (get it very hot). Add 2 tbsp of butter.
• When butter has melted down, place chicken breasts in pan and let cook for 2 minutes.
• Flip chicken, swirling butter/oil so they re-coat the bottom of the pan. Cook for another 2 minutes.
• Check that chicken isn't sticking to the pan. Add a little more oil if necessary. Reduce heat to very low and cover the frying pan (essentially, reduce to a simmer).
• Cook for 10 minutes, or until chicken is fully cooked.

Easy to shred: use forks or toss in a sturdy (read: KitchenAid) mixer on a low setting.

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Recipe found/perfected by Emilee

Baked Chicken Tacos

Ingredients

• 10 hard shell tacos (flat bottom are best!)
• 1 lb chicken breast, cooked & shredded (click here for a quick way to do this)
• 14oz (1 can) diced tomatoes
• 4 oz (1 min can) green chile
• OR one 14-oz can diced tomatoes with green chiles
• ½ onion, chopped
• Olive oil (for cooking)
• Taco seasoning
• Fresh cilantro, finely chopped (or dried in the spice container, whatever)
• Refried beans (optional)
• Orange cheese of your choice

Directions

1. Heat olive oil and saute onion until tender.
2. Add tomatoes, chiles, and seasoning. Mix together.
3. Add shredded chicken and mix.
4. Place taco shells upright in 9x13 pan.
5. If you're using them, put refried beans in bottom of shells. Add chicken mixture, and top with cheese.
6. Bake at 400 for 12-14 minutes or until cheese is melted. Top with cilantro.

One-Pot Beef Stroganoff

Ingredients

• ½ medium onion, diced
• 3 carrots, sliced
• 2 cloves garlic, minced
• 1 lb ground beef
• 2 tbsp paprika
• 2 c low sodium beef broth
• 6 oz dry rotini (half of a standard box)
• ½ cup sour cream

Instructions

1. Brown the meat, drain, set aside.
2. In the same pan, heat a tbsp of olive oil (or use some of the leftover grease from the beef). Add onion and carrot and cook until onion is translucent.
3. Add the garlic, cook for about 30 seconds, and then add the ground beef. Sprinkle the paprika over the top and stir to combine.
4. Add the pasta and beef broth. Bring to a light boil, then cover the pot. Continue to cook, stirring often, until the pasta is al dente (roughly 17-20 minutes). If the liquid cooks down before the pasta is done, add more water as necessary.
5. Remove the pot from the heat and stir in the sour cream.

Ok, ok, you caught me--it's not actually stroganoff, because there are no mushrooms. It's just that mushrooms are gross. But if you want proper stroganoff:

• Saute 8 oz sliced crimini mushrooms as step 1.5, and then remove them from the pan.
• Add them back in with the sour cream.

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Original recipe

Posted by Piera

Baked Ziti

Ingredients

• 8 oz (½ standard box) penne
• 16 pz (½ standard jar) red sauce of your choice
• 1 lb ground beef
• 2 c mozzarella cheese
• oregano/basil/Italian seasonings of choice

Steps

1. Make pasta.
2. Brown meat. Drain and put into large bowl. [1]
3. Add red sauce and pasta, stir to combine.
4. Put in 8x8 Pyrex baking dish. Top with cheese. Be generous.
5. Sprinkle with seasoning.
6. Bake at 350 for 10-12 minutes, or until cheese is melted.